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Chicken Fajitas

We can thank the cuisine of Tex-Mex for the classic fajita. Originally, the term referred to a grilled strip of meat served in a tortilla. These days you can find steak, chicken, shrimp, or even vegetarian fajitas. Minimal prep and minimal cook time means these can be on your dining room table FAST. Top them off with sour cream, pico de gallo, and guac and for an extra special treat go ahead and make your own flour tortillas! If you like a little extra spice on your fajitas go ahead and add some chili powder, cayenne, or paprika! 

Can I make any substituions?

While we have standalone recipes for steak and shrimp there are a bunch of things you can sub into this one! If you like things spicy, subbing some or all of the bell peppers for something like poblanos or even jalapeños would be awesome. Want to add some zest to your dish? Sub the cumin for some homemade taco seasoning!

What should I serve with fajitas?

These can make up a meal all on their own, but we never turn down a good side dish. Go classic with some Mexican rice and refried beans. You can always serve up some chips with fresh salsa and an easy guacamole too! 

What are the best fajita toppings?

This is where you get to pile on all of your favorites! Classic fajitas might have sour cream, guacamole, and shredded cheddar. Why stop there? Top them with some corn salsa or a chimichurri! Those will really make your fajitas stand out. 

Tried these yet? Let us know how it went in the comments below! You'll find this and 90+ other recipes in our new cookbook: Insanely Easy Chicken Dinners

Editor's Note: The introduction to this recipe was updated on April 16, 2021 to include more information about the dish.

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Cal/Serv: 176
Yields: 6 servings
Prep Time: 0 hours 15 mins
Total Time: 1 hour 0 mins
1/2 c.

plus 1 tbsp. extra-virgin olive oil

1/4 c.

lime juice, from about 3 limes 

2 tsp.


1/2 tsp.

crushed red pepper flakes

1 lb.

boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper


bell peppers, thinly sliced


large onion, thinly sliced

Tortillas, for serving

  1. In a large bowl, whisk together 1⁄2 cup oil, lime juice, cumin, and red pepper flakes. Season chicken with salt and pepper, then add to bowl and toss to coat. Let marinate in the fridge at least 30 minutes and up to 2 hours. 
  2. When ready to cook, heat remaining tablespoon oil in a large skillet over medium heat. Add chicken and cook until golden and cooked through, 8 minutes per side. Let rest 10 minutes, then slice into strips. 
  3. Add bell peppers and onion to skillet and cook until soft, 5 minutes. Add chicken and toss until combined. Serve with tortillas. 

Nutrition (per serving): 176 calories, 18 g protein, 5 g carbohydrates, 1 g fiber, 2 g sugar, 9 g fat, 1 g saturated fat, 277 mg sodium

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